Four Seasons Cake
|Angel food cake mix||8 Ounce (1 Package)|
|Fresh mint sprigs||2 (for garnish)|
|Fruit||3 Cup (48 tbs), well drained (Fresh/Frozen/Canned)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel/Lime/orange||1⁄2 Teaspoon|
|Lemon juice/Lime/orange||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Fruit||3⁄4 Cup (12 tbs) (Fresh/Frozen/Canned, For Garnishing)|
Bake angel food cake according to package directions, using a 10-inch tube pan.
Invert cake to cool; then remove from pan and wash pan.
Prepare fruit and drain on paper towels.
Soften gelatin in water.
In top of a double boiler, beat together slightly-beaten egg yolks, salt, 1/2 cup sugar, peel, and juice.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Add gelatin and stir until dissolved.
Set custard aside to cool, stirring occasionally.
Beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until glossy.
Fold slightly cooled custard mixture into egg whites.
Slice cake into 4 horizontal slices of equal width.
Return bottom layer to tube pan, spoon 1/3 of the citrus filling over it, and arrange 1 cup of the fruit on filling.
Repeat, using next two slices of cake and 1/3 of filling and 1 cup fruit for each layer.
Add top cake slice, cover pan with foil, and refrigerate several hours or overnight.